Bolognese Cheese-Pull Toastie

Method

1. Chop the onion and carrot very finely, about 3 mm, and finely chop the garlic and bacon too. The smaller the pieces, the less the filling slides out of the bread.

2. Heat the olive oil in a 20 cm pan, add the bacon, onion, carrot and garlic and cook over medium heat for 6 min, until the onion is translucent and the bacon fat has run.

   Add in this stepOlive oil 1 tbspBacon, finely chopped 30 gOnion ½Carrot ½Garlic cloves 1

   medium heat

3. Turn the heat up to medium-high heat, add the beef and cook for 5 min, breaking it up finely with a spatula, until no pink remains and it sizzles brown.

   Add in this stepMinced beef 160 g

   medium-high heat

4. Stir in the tomato paste and fry for 1 minute, then add the passata, milk and oregano and simmer over medium-low heat for 12 min, stirring often. When it is so thick that no liquid pools when you tilt the pan, season with salt and pepper, turn off the heat and let it cool for 5 min. A runny or hot filling makes the bread soggy.

   Add in this stepTomato paste 1 tbspTomato passata 120 mlMilk 2 tbspDried oregano ½ tspSalt and pepper to taste

   medium-low heat

5. Spread a thin layer of butter on one side of each slice of bread and lay them butter side out. Sprinkle the inside with Parmigiano, then layer a third of the mozzarella, the bolognese and the rest of the mozzarella, leaving a 1 cm border, and close with the second slice.

   Add in this stepButter, softened 20 gSandwich bread or sourdough slices, 1.5 cm thick 4Parmigiano Reggiano, grated 20 gLow-moisture mozzarella, grated 100 g

6. Put 2 toasties at a time into a 26 cm frying pan and cook over medium-low heat for 3 min, pressing down firmly with a spatula. When golden, flip, cover with a lid and cook for 3 min more to melt the cheese. Toast this amount in 1 round(s). It is done when the cheese bubbles at the edges.

   medium-low heat

7. Move to a board, wait 1 minute, then cut diagonally and serve with basil leaves. Cut straight away and the cheese floods out; after a minute it stretches in long strings.

   Add in this stepFresh basil leaves to taste